I saw a picture of this souffle in Whole Living magazine and just knew I had to make it.  Yes, indeed.  Here are the reasons why:

#1 It’s French!  Need I say more?
#2 We love eggs around here.  Hard-boiled, poached, scrambled…anyway you can fix ‘em, we’ll eat ‘em.
#3 I had just picked up some lovely herbs at our local nursery to start our summer herb garden.
#4 It looked incredibly easy!  Too easy, actually.
#5 Friday was National Cheese Souffle Day.  Really!

So here it is…a simple, delicious souffle recipe that you can make in less than 30 minutes!  Hard to beat that, right?

Herbed Ricotta Souffle
(from Whole Living magazine)
Unsalted butter, for coating
All-purpose flour, for dusting
1 1/2 cups part-skim ricotta
4 large eggs, separated, at room temperature
1/2 teaspoon salt
2 tablespoons freshly chopped basil
2 tablespoons freshly minced chives
ground black pepper

Heat oven to 375 degrees and position rack in lower third.  Butter a one-quart casserole dish and dust with flour, shaking out excess.  In a bowl, whisk ricotta, yolks, salt and herbs.  Season with pepper.  In a separate bowl, whisk whites until stiff peaks form.  Working in two batches, gently fold whites with a large rubber spatula into ricotta mixture until just combined.  Pour mixture into prepared dish and bake until puffed, golden brown, and firm to the touch, 30-32 minutes.

Per serving: 220 calories; 14 grams fat; 245 mg cholesterol; 6 g carbohydrates; 327 mg sodium; 17 g protein; 0 g fiber.

Please don’t forget to set out your eggs ahead of time like I did!  The egg whites fluff up much better when they are at room temperature.   I sort of forgot this fact.

Since this is a meatless dish, you will definitely want to pair it with something else.  We had it with roasted potatoes and asparagus, and it was nearly gone by the time dinner was over.  My daughter had two huge helpings!  Light and flavorful, it would also be perfect for breakfast or brunch.  Enjoy!

Until next time,
Muncho Mom